Bruised Pomegranate

Select and pre-chill a cocktail coupe.

Prepare the garnish by twisting a strip of orange zest and setting aside a Luxardo Maraschino Cherry.

Combine straight rye whiskey, Dubonnet or Byrrh rouge light quinquina, grenadine or pomegranate syrup, and a dash of La Fée Parisienne absinthe in a mixing glass. Add a dash of orange bitters and a few drops of Bob's Chocolate bitters. Optionally, include a few drops of saline solution or a pinch of salt.

Throw the mixture with ice to chill and blend thoroughly.

Strain the cocktail into the pre-chilled coupe glass.

Express the orange zest twist over the cocktail, releasing its oils, then discard the twist.

Garnish with the skewered Maraschino cherry.